Rib-Eye Steak with Tapenade, Red Pepper and Broad Beans

11:30 am on 9 July 2012

Meaty, sweet, succulent and salty, this combination catches fire when the orange picks up the steak’s caramelised juice in the pan. This beefy juice moistens the tapenade in turn to make it more than just a sauce – it comes closer to the steak, becomes part of the meat. To get the best of this meal, eat a bit of everything in every mouthful.  I’m still salivating at the memory of this steak that stunned me into silence.

For younger kids, I find cooking steaks medium rare then resting them to medium is best, because the meat is tender and juicy but not at all bloody. Slice it thinly and against the grain. Chop the zest very finely to mix in with the tapenade, then serve it on the side for them to add if they like. Chop the pepper and onion more finely and peel the skins from the broad beans. Good to puree or chop and freeze for babies and toddlers.

(Serves  2)

Sides - Toasted baguette or olive oil glazed potatoes or couscous

Prep/cooking 30 mins

Active time 25–30 mins

Ribeye steak with tapenade orange peppers basilIngredients

  • 1 medium red pepper, halved, deseeded and cut into 2cm dice
  • 1 medium red onion, peeled and cut into 2cm dice
  • 2 tbsp extra virgin olive oil
  • 3 tbsp water
  • 3 tbsp pine nuts
  • 2 tsp vegetable oil
  • 2 rib-eye steaks, about 200–250g each
  • zested or grated zest and juice of 1 orange (120ml)
  • 100ml beef stock
  • 2 tbsp tapenade
  • 2 tbsp sliced basil
  • 300g broad beans, shelled (150g podded weight), boiled and refreshed (and peeled if large)
  • salt, sugar and cayenne pepper

Method

Start with the red pepper and onion. Get a medium-sized shallow pan. Add the red pepper, onion, a pinch of salt, 1 tablespoon of the extra virgin olive oil and the 3 tablespoons of water. Cover and sweat the pepper and onion over a medium heat, stirring occasionally, for 10 minutes or until soft. Add the pine nuts. Turn up the heat. Fry for 2 minutes until the vegetables and nuts start to go brown around the edges. Take the pan off the heat.

Put this mixture, the orange juice, a resting rack on top of a plate and a bowl for hot fat next to your cooker.

Get a medium-large frying pan. Add the vegetable oil and get it really hot. Add the steaks; they should really sizzle, if not take them back out and get the pan hotter. Fry the steaks over a high heat for 2 minutes each side for medium rare; fry over a medium heat for 3 minutes each side for medium or 4 minutes for well done. Put the steaks onto the resting rack to rest while you finish everything else.

Drain half the fat into your bowl. Add the orange juice to the pan and boil it until only 2 tbsp remains. Add the beef stock and boil until it reduces by half. Take the pan off the heat. Stir in the remaining 1 tbsp of extra virgin olive oil, the tapenade, orange zest and basil. Season to taste with salt, sugar and cayenne pepper.

Add the broad beans to the pepper and pine nut mixture and warm it through. Season to taste.

Put the steaks on plates and brush them vigorously with their resting juices. Spread the tapenade mixture over the top of the steaks. Spoon the vegetables alongside.

Cook extra

For a steak pan bagnat, cut a small baguette in half, hollow out the bottom, fill it with sliced steak, tapenade and the pepper mix. Press the top down.

Wine match

Cabernet Sauvignon
Abbey Cellars 'Cardinal' Cabernet Sauvignon 2009

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